Salmon with chive cream cheese in puff pastry

Preheat oven to 200 ºC.

Spread the slices of puff pastry on a work surface and allow to defrost.

Dust the work surface with flour. Place half of the dough slices together and roll out together into a rectangular piece of 30 x 20 cm.

Place the dough on a baking sheet covered with parchment paper and pierce a few holes with a fork.

Roll out the rest of the dough into a piece of the same size. Sprinkle the salmon on both sides with salt and pepper.

Brush the top of the salmon with the cream cheese and place the salmon in the middle of the dough, so that the edges remain free.

Beat the egg with water and brush the egg. Make a number of notches in the second dough piece.

Place the dough patch over the salmon and press the edges firmly. Brush the dough package with the egg.

Put the griddle in the bottom of the oven and fry the salmon pie until it is golden brown and done for about 30 minutes.